Pesto Chicken Flatbread (Printable Version)

Flatbread featuring basil pesto, tender chicken, mozzarella, and fresh vegetables baked to golden perfection.

# Components:

→ Flatbread Base

01 - 2 large store-bought or homemade flatbreads, approximately 8 x 10 inches each

→ Chicken

02 - 2 small boneless, skinless chicken breasts, cooked and sliced (about 10.5 oz)

→ Pesto

03 - 1/3 cup basil pesto, store-bought or homemade

→ Cheese

04 - 1 1/2 cups shredded mozzarella cheese (approximately 5.3 oz)
05 - 1/4 cup grated Parmesan cheese (about 0.9 oz)

→ Vegetables & Toppings

06 - 1/2 cup cherry tomatoes, halved (about 2.6 oz)
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh baby arugula leaves (about 0.35 oz)
09 - Fresh basil leaves for garnish (optional)
10 - Freshly ground black pepper, to taste

# Method Steps:

01 - Set the oven temperature to 425°F. Line a baking sheet with parchment paper.
02 - Place the flatbreads onto the prepared baking sheet. Spread a generous layer of basil pesto evenly over each flatbread, leaving a small border around the edges.
03 - Distribute the sliced cooked chicken evenly over the pesto-covered flatbreads.
04 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly across the chicken.
05 - Scatter halved cherry tomatoes and thinly sliced red onion over the cheese layer.
06 - Bake for 12 to 15 minutes, or until the cheese melts and bubbles and the flatbread edges become golden brown.
07 - Remove flatbreads from the oven and let cool for 2 to 3 minutes. Garnish with fresh arugula, basil leaves, and freshly ground black pepper.
08 - Slice into portions and serve immediately while warm.

# Expert Advice:

01 -
  • It tastes impressive but comes together faster than ordering takeout.
  • The pesto does all the heavy lifting, so you get bold flavor without any fuss.
  • You can use whatever's in your fridge and it still turns out delicious.
02 -
  • If you skip preheating the oven, the flatbread turns soggy instead of crisp—learned that the hard way.
  • Add the arugula after baking, not before, or it'll wilt into sad little ribbons.
03 -
  • Use parchment paper, not foil—it prevents sticking and makes cleanup effortless.
  • If your pesto is thick, thin it with a teaspoon of olive oil so it spreads like butter.
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